Quail and root vegetable soup

This recipe was based on ingredients we had in the freezer. It took a bit of time to prepare. The first stage was making the stock, which was based on a chicken stock:

2 chicken legs

3 quail

1 leek

parsley

garlic

Everything was simmered in a pan of water for about an hour, then the stock was strained and the meat was separated from the bones.

The following day involved making the soup itself. We had 2 bags of vegetables in the freezer which contained onion, leek, potato, carrot and swede. This was added to the stock, along with some more herbs and garlic. The veg were simmered for about an hour then everything was liquidised.

The liquidised soup was very thick so to serve it we diluted it down with water and a teaspoon of powdered stock. We added the shredded meat from the chicken and quail.